Honey & Pomegranate Brussel Sprout Salad

Go-to crunchy satisfying winter salad

Ingredients (4 portions):

Method:

Preheat the oven to 180°C.
Cook the quinoa according to pack instructions (boiled in salted water) then drain and rinse with cold water.
Remove the cauliflower leaves and keep them for a stir fry.
Peel the shallots and chop off the base of the Brussel sprouts.
Thinly slice the cauliflower, Brussel sprouts and shallots, making sure to keep them all separate.
Cover a baking tray in oil, top with 1/3 of the cooked quinoa, a pinch of salt and spread out thinly. Bake for 40 minutes or until golden brown all over then leave to cool down and crisp up on the side.
In another baking tray, add 1/3 of the chopped sprouts and all the shallots. Toss in oil and salt before spreading out and baking on another shelf for 40 minutes also.
Grate the apple, skin on, with a box grater then cover in the 1/2 lemon juice to stop the flesh from browning.
De-seed the pomegranate, I find the easiest method is to top and tail it then quarter and open it up.
Measure all the dressing ingredients into a jam jar, close the lid and shake until it's emulsified (the oil is evenly mixed in).
Roughly chop the mixed nuts.
Add all the ingredients to a large mixing bowl, drizzle over the dressing, stir until evenly distributed then it's ready to enjoy. Store this for up to 4 days in the fridge, bon appétit!

More about this winter salad recipe:

I recommend batch cooking this on Sunday night and storing in containers ready for lunches throughout the week. It keeps well, even with the dressing stirred in, as it doesn't contain any salad leaves.
If you don't have pomegranate molasses, use balsamic vinegar glaze instead.
You can buy the pomegranate already deseeded if you wish to save time and hassle on that, although I will say they tend to taste nicer and last longer when freshly de-seeded.